• Before starting, wash and dry all produce.
• In a medium pot, combine stock powder and 2/3 cup (1 cup) water. Cover and bring to a boil over high heat. 
• Once boiling, stir in bulgur, then return to a boil. Cover and remove pot from heat.
• Let stand for 16-18 min, until bulgur is tender and liquid is absorbed. 

• Meanwhile, roughly chop spinach.
• Thinly slice green onion.
• Halve tomatoes.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• To a medium bowl, add tomatoes, then squeeze a lemon wedge over top. Toss to coat.

• To a small bowl, add mayo, sour cream, half the chipotle sauce, half the lemon juice and 1/2 tsp (1 tsp) Southwest Spice Blend.
• Season with salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat salmon dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend, then toss to coat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.**
  
• Remove pan from heat. Break salmon up into large pieces, removing and discarding skin. Add remaining chipotle sauce, then stir to coat salmon.

• Add lemon zest to the pot with bulgur. Fluff with a fork to combine.
• Add spinach, remaining lemon juice and half the green onions. Drizzle 1/2 tbsp (1 tbsp) oil over top.
• Season with pepper, then toss to combine.

• Divide bulgur salad between bowls. Top with salmon and tomatoes.
• Dollop Baja sauce over top.
• Sprinkle with any remaining green onions.
• Squeeze a lemon wedge over top, if desired.

If you've opted to get salmon, while the pan heats, pat salmon dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend, then toss to coat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.** Remove pan from heat. Break salmon up into large pieces, removing and discarding skin. Add remaining chipotle sauce, then stir to coat salmon.